Actividad fermentativa de Hanseniaspora uvarum y su importancia en la producción de bebidas fermentadas

the fermentation activity of hanseniaspora uvarum rive 6-2-2 was studied with the purpose of evaluating its importance in the production process of fermented beverages. the strain was cultured in erlenmeyer flasks, which contained sterilized and odorless apple juice, and the chemical compounds of sensorial importance produced during fermentation in shaken (200 min-1), and static (without shaking) cultures at 28 oc were determined. the results showed that the strains were capable of producing ethanol up to 4.20±0.1v/v% in static cultures at 28 oc. shaking of the culture medium increased the superior alcohol production (up to 488.2 mg/l) and acetic acid (468.0± 10.2 mg/l), when compared with the static culture; on the other hand, the production of ethyl acetate and glycerol (189.0±12.0 mg/l and 3.2±0.3 g/l) was higher in static than in shaken cultures (142.0±8.0 mg/l and 2.3±0.25 g/l), respectively. additional batch cultures reported a growth rate (μ) of 0.05 h-1 and production of small amounts of compounds typically found in alcoholic fermentation. the best results, in terms of organoleptic qualities (aroma, taste and smell), were found in the static culture fermentation. the aeration control of the fermentation medium is an important tool for controlling the synthesis of sensorial importance compounds in the production of fermented beverages.